Chicken Tortellini Alfredo
Chicken tortellini alfredo: pounded chicken breasts pan-cooked to 165F and sliced over cheese tortellini tossed in a butter, garlic, heavy cream and Parmesan sauce. Serves 4.
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Ingredients
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder for seasoning the chicken
- salt and pepper for seasoning the chicken; about 1/4 teaspoon of salt and of garlic powder per side
- olive oil for the pan and a few drizzles on the chicken
- 1 pound cheese tortellini your favorite
- 4 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 2 cups heavy cream plus more as needed
- 1 1/2 cups Parmesan cheese freshly grated
- ground black pepper to taste
- fresh Italian parsley chopped, for garnish
Instructions
- Using a meat mallet, pound the chicken to an even 1/2 inch thick. Season both sides with salt, black pepper and garlic powder, and a few drizzles of olive oil.
- Heat a few drizzles of oil in a large skillet over medium heat. Cook the chicken about 6 to 7 minutes per side, until golden brown and cooked through, 165°F in the center on a food thermometer. Move it to a plate and let it rest, then cut it into smaller slices.
- Meanwhile, cook the tortellini according to the package directions until al dente. Drain and run it through cold water to stop the cooking. Set it aside.
- Wipe the skillet clean. Melt the butter, add the garlic and cook about 1 minute until fragrant. Stir in the heavy cream and bring it to a low simmer. Gradually stir in the Parmesan until melted, creamy and fully mixed in.
- Add the tortellini to the sauce and stir until combined. Serve with the sliced chicken, chopped parsley and more Parmesan on top, warm.
Notes
If the sauce is too thick, stir in more cream. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Cream sauce does not freeze well. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 1213kcalCarbohydrates: 59.8gProtein: 67.1gFat: 77.8gSodium: 1297mgFiber: 2.4gSugar: 5.8g
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